Turkey Tenderloin stuffed with Kale and Goat Cheese
2 turkey tenderloins (about 1½ lbs.)
6 oz. goat cheese
4 cups kale, roughly chopped
2 tablespoons olive oil
½ teaspoon pepper
2 teaspoons paprika
½ teaspoon salt
Rinse turkey tenderloins and pat dry. Cut each tenderloin lengthwise, but not all the way through. Combine kale, cheese, and black pepper in a bowl. Divide mixture in half and spoon into each tenderloin and tie with butcher’s string. Place in a baking dish.
Combine oil, paprika, salt in a small bowl and brush evenly over tenderloins. Cover and refrigerate for about 4 hours to marinate.
When you are ready to cook, preheat oven to 375℉. Roast for 30 - 40 minutes. Let the turkey rest for 10 minutes. Then slice each tenderloin crosswise.
Recipe by Gluten Free Homestead at http://www.glutenfreehomestead.com/2015/06/turkey-tenderloin-stuffed-with-kale-and-goat-cheese/